Best 8 Halibut With Citrus Dijon Sauce Recipes

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Halibut with Citrus Dijon Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The combination of citrus and Dijon mustard creates a flavorful and tangy sauce that complements the mild flavor of the halibut. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Check out the recipes below so you can choose the best recipe for yourself!

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS



Halibut with Lemon-Butter and Crispy Shallots image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 halibut fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

Steps:

  • For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
  • For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
  • Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
  • Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

HALIBUT WITH LEMON SAUCE



Halibut with Lemon Sauce image

Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

Zest of 3 lemons
2 tablespoons sugar
1 tablespoon salt
1/3 cup plus 1 teaspoon freshly squeezed lemon juice
3 tablespoons chopped fresh dill
4 halibut fillets or other firm white fish (8 ounces each)
1 tablespoon olive oil
3 tablespoons butter, cut into thirds
1 Moroccan Preserved Lemon (optional)

Steps:

  • In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
  • Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
  • Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

HALIBUT WITH CITRUS-OLIVE SAUCE



Halibut with Citrus-Olive Sauce image

This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2-1/2 cups orange juice, divided
1/3 cup white wine
2 tablespoons lime juice
2 tablespoons chopped shallot
1/4 cup butter, cut into four pieces
2 tablespoons chopped sweet red pepper
1 tablespoon chopped pitted green olives
1 tablespoon chopped Greek olives
3 garlic cloves, minced
1 teaspoon dried oregano
4 halibut fillets (6 ounces each)

Steps:

  • In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm., In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 37g protein.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

DIJON CRUSTED HALIBUT



Dijon Crusted Halibut image

Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
  • In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
  • Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g

HALIBUT WITH CITRUS-DIJON SAUCE



Halibut with Citrus-Dijon Sauce image

Make and share this Halibut with Citrus-Dijon Sauce recipe from Food.com.

Provided by ngibsonn

Categories     Halibut

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

6 (4 ounce) halibut steaks or 6 (4 ounce) other fish steaks
1/3 cup orange juice
1/4 cup lemon juice
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon curry powder
1/8 teaspoon ground red pepper
1 tablespoon olive oil, divided
3 tablespoons dijon-style mustard
2 tablespoons red onions, minced
1 1/2 tablespoons capers, drained
1 tablespoon minced fresh parsley

Steps:

  • Arrange fish in a large shallow baking dish.
  • Combine orange juice and next 5 ingredients in a small bowl and mix well.
  • Pour over fish steaks, cover and marinate in refrigerator for 1 hour, turning once.
  • Remove steaks from marinade and reserve marinade.
  • Combine reserved marinade, olive oil and mustard in small saucepan and bring to boil.
  • Add onion, capers and parsley and reduce heat to simmer for 5 minutes.
  • Place halibut steaks on broiler pan sprayed with nonstick cooking spray and brush with sauce.
  • Broil for 5 minutes.
  • Turn, brush with sauce and broil an additional 3 minutes or until fish flakes easily with fork.
  • Spoon remaining sauce over fish or serve on the side.

Nutrition Facts : Calories 158.8, Fat 5, SaturatedFat 0.7, Cholesterol 36.6, Sodium 126.6, Carbohydrate 3.2, Fiber 0.4, Sugar 1.6, Protein 24.1

PAN-SEARED HALIBUT WITH CITRUS SALSA



Pan-Seared Halibut with Citrus Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 blood orange
1 tangerine
1 cup diced avocado
1/3 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil
Four 6-ounce halibut fillets

Steps:

  • Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
  • In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

BAKED CITRUS HALIBUT WITH TOMATO SAUCE



Baked Citrus Halibut with Tomato Sauce image

Categories     Sauce     Tomato     Bake     Marinate     Halibut

Yield serves 4

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora's Tomato Sauce (page 188)
1/4 cup Olive and Caper Relish (page 186)

Steps:

  • Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
  • Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
  • Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
  • Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
  • Top each fillet with 1 tablespoon of the relish before serving.
  • variation
  • For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
  • storage
  • Store in an airtight container in the refrigerator for 2 days.
  • nutrition information
  • (per serving)
  • Calories: 380
  • Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
  • Carbohydrates: 5g
  • Protein: 26g
  • Fiber: 1g
  • Sodium: 450mg
  • CULINARY RX
  • Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.

Tips:

  • For the best results, use fresh halibut fillets. If frozen fillets are used, thaw them completely before cooking.
  • To ensure even cooking, the halibut fillets should be of uniform thickness. If the fillets are not of uniform thickness, pound them gently with a meat mallet to even them out.
  • The citrus-Dijon sauce is a perfect complement to the halibut. Be sure to use fresh lemon and orange juice for the best flavor.
  • If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow or brown mustard.
  • The halibut can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This halibut with citrus-Dijon sauce is a delicious and elegant dish that is perfect for a special occasion. The halibut is cooked to perfection and the sauce is flavorful and tangy. This dish is sure to impress your guests.

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